INGREDIENTS
4
bay leaves
3
carrots
3 ribs
celery
4 cloves
garlic
1 small
garlic clove
2 tbsp
horseradish
4 servings
kosher salt
4
lamb shanks
1
lemon zest
4 servings
olive oil
1 large
onion
1
orange zest
1/4 cup
parsley leaves
2 cups
red wine
2 tbsp
rosemary leaves
10
thyme
12 oz
tomato paste
3 cups
water